Inspect your clams, discarding any that are open or damaged. Soak them in a bowl of cold water mixed with sea salt for at least 1 hour. Rinse under cold water until clean.

In a large pan over medium heat, melt 2 tablespoons of unrefined coconut oil until shimmering. Add one diced red onion and sauté for 3-4 minutes until translucent. Toss in bruised lemongrass, minced ginger, minced garlic, and crushed red pepper flakes, stirring for another 2 minutes.

Pour in ½ cup of dry white wine, scraping up flavorful bits stuck to the bottom. Let it simmer for about 2-3 minutes until the wine reduces by half.

Stir in 1 tablespoon of light brown sugar, 2 tablespoons of fish sauce, and 2 cups of vegetable or chicken stock. Bring to a boil, then reduce heat and stir in a can of unsweetened coconut milk. Allow to simmer for about 5 minutes.

Add the prepared clams to the boiling broth, cover with a lid, and cook for about 5 to 8 minutes, or until the clams open. Discard any that remain closed along with the lemongrass stalks.

Ladle clams and broth into warmed bowls, garnishing with thinly sliced scallions and fresh chopped cilantro. Serve with crusty sourdough bread.